Fried char with crispy skin and cabbage stewed in butter

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 965, total fat 72 G., saturated fats 25 G., proteins 52 G., carbohydrates 15 G., fiber 3 G., cholesterol 195 mg, sodium 1168 mg, sugar 6 G.

Pan-fried Arctic char fillet served with red cabbage braised in butter. The highlight of this dish is the crispy fish skin. Remove the skin from the finished fillet and fry the other side. Serve as chips with fish and cabbage.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cabbage stewed in oil

4 thick strips bacon, cut into pieces (200 g)
6 tablespoons unsalted butter
1 onion, thinly sliced
1 cup dry white wine
1/4 cup apple cider vinegar
Half a head of red cabbage, finely shredded

Arctic char

Four Arctic char fillets weighing 200–220 g, scaled and intermuscular bones removed
Rapeseed oil for frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salmon, red cabbage, white wine, bacon

Cooking the dish according to the recipe:

Cabbage stewed in oil:

Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the butter to the same skillet, then the onion. Cook until the onion begins to caramelize, 3–5 minutes. Add the wine, vinegar, and cabbage. Cover, reduce the heat to medium, and continue simmering for 30 minutes.
Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Add the fried bacon and season with salt and pepper to taste.

Arctic char:

To ensure crispy skin, remove as much moisture as possible. Refrigerate the fish, uncovered, for 10–15 minutes to allow it to dry. Then pat dry with a paper towel. Season generously with salt and pepper.
Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add enough oil to coat the bottom. When the oil is hot but not smoking, place the fillets skin-side down in the pan, frying in batches if necessary. Using the back of a spatula, press firmly onto the fillets for at least 20 seconds to ensure all skin is in full contact with the bottom of the pan. This will help ensure the crispiest possible crust.
Continue cooking until the flesh is cooked through and only a little pink remains, 5 to 6 minutes. The skin should easily pull away from the bottom of the pan. Use a spatula to loosen it if necessary. Flip the fish and continue cooking for another 30 seconds to 1 minute. Transfer the fish to a plate and let cool.
Carefully remove the skin from the fish with a knife and return it to the pan, flesh side down. Fry for another 1–2 minutes over medium-high heat. Transfer to a wire rack or paper towel-lined plate, where it will set like super-crispy fish chips. Serve the fish over braised cabbage, topped with the crispy fish skin.